Extra virgin olive oil, fresh lemon juice, garlic, and dill are used to create a guilt-free side dish that’s jam-packed with flavor.

Once you try this roasted version, regular old potato salad will seem bland in comparison. This dish can be served warm, cold or at room temperature. Every single bite is loaded with amazing flavor, making it an easy crowd-pleasing win for any occasion.

If you’re a regular around here, you already know we love to eat lighter, mayo-less versions of most recipes. Not because we’re against mayo, but because we prefer the flavor of yogurt, hummus, olive oil or tahini to create a creamy consistency instead. We’re partially Mediterranean at heart!

If you’re a mayo lover, especially when it comes to salads, you must give this light and creamy potato salad a try! We can basically promise you that it’ll get two thumbs up from even the pickiest of eaters in your home. You’ll be reaching for EVOO rather than mayo in no time!

Tips to roast your potatoes:

  • Cut your potatoes into cubes that are similar in size (about 1/2-1 inch). This allows your potatoes to bake evenly, rather than some ending up burnt.
  • To ensure perfectly crispy crunchy pieces, make sure your potatoes are completely dry before dressing them in EVOO, salt and pepper.
  • Evenly spread your potatoes on the pan so they aren’t crowded.
  • Flip your potatoes once, maybe twice, while they bake so they get that crispy texture all over.
  • Keep an eye on your potatoes. Depending on the heat of your oven, your overall bake time may vary. The goal is to brown, not burn!

Additional ingredients you can add to customize your potato salad:

  • French green beans (about 8 ounces)
  • Radishes
  • Chopped onion
  • Hard boiled egg
  • Crumbled bacon

If you decide to add green beans for a tasty (and nutritious) crunch, trim and cut them into 1-inch pieces. While your potatoes are roasting, add the beans to boiling water and blanch for 1-2 minutes, until the beans are tender-crisp.

Can this be prepped the day before?

Yes, you can prepare it entirely or roast your potatoes and make your dressing ahead. Store separately in airtight containers and refrigerate overnight. Toss together in the morning, chill for an additional 2+ hours (to allow the flavors to marry one another) and serve.

Why MILD flavored EVOO?

If you frequent FULLforLife, you know that we love EVOO. And while a bold, beautiful EVOO works well with many meals, it tends to overpower the light lemon and Dijon flavors in this recipe. If you don’t have a mild EVOO, you can substitute it with 100% cold or expeller pressed sunflower oil or grapeseed oil. Or, if you absolutely love a profound olive taste, feel free to try it out with a bolder EVOO (and let us know how it turns out in the comments section below!).

Is FRESH dill actually important?

If you’re not growing fresh herbs in your garden, then purchasing them can be a pain. In many cases you can swap out fresh herbs for dried (and some dishes actually taste better with dried herbs), but this isn’t one of them. We hate to say it, but there’s just no comparison to the bright, distinct flavor that fresh dill brings to this dish.

How to keep your potato salad cool outside

If you’re serving this salad at a summer picnic or party, you may be wondering how you can keep it cold. Simply add ice cubes to a larger bowl than the one you’re serving your salad in and set your serving bowl on the bed of ice.

Print
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Roasted Potato Salad with a Lemon Dill Vinaigrette (Vegan + Mayo-Free)


  • Course: ,
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x

Description

Extra virgin olive oil, fresh lemon juice, garlic, and dill are used to create a guilt-free side dish that’s jam-packed with flavor. Once you try this roasted version, regular old potato salad will seem bland in comparison. This dish can be served warm, cold or at room temperature. Every single bite is loaded with amazing flavor, making it an easy crowd-pleasing win for any occasion.


Ingredients

Scale
Roasted potatoes:
Salad:

Instructions

Roasted potatoes:
  1. Preheat oven to 425 degrees. Prepare pan by lining with parchment paper. Place cubed potatoes on baking sheet. Drizzle with EVOO, salt and pepper. Use your hands to gently massage the EVOO into the potatoes.
  2. Bake 40-50 minutes, until crispy. Flip potatoes once midway through bake time. Allow potatoes to cool completely before adding to salad.
Salad:
  1. Finely chop fresh dill. In a large bowl, whisk together lemon juice, garlic, vinegar, mustard, sugar, salt, pepper and half of dill. Gradually add EVOO, whisking to combine. (If you prefer a creamier dressing, blend with an immersion blender until smooth.)
  2. Toss potatoes in half the dressing. Chill for 2+ hours before serving (to allow the flavors to marry one another).
  3. Before serving, gently toss potato salad in remaining dill and dressing. Garnish with green onions and crushed red pepper. Enjoy!

Notes

Each serving is 1/2 cup of potato salad.

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

Nutrition

  • Serving Size: 12

Keywords: Roasted Potato Salad, Lemon Dill Vinaigrette

Category :Recipes
Method :Make Ahead Meal
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